Making Lobster Tagliatelle can be straightforward if you follow these simple steps:

1. Prepare the Lobsters: Bring a large pot of salted water to a boil. Add the live lobsters and cook for about 8-10 minutes until bright red. Remove and set aside to cool.
2. Remove the Meat: Once the lobsters are cool, crack the shells and extract the meat. Chop the lobster meat into bite-sized pieces. Set aside.
3. Cook the Pasta: In the same pot of boiling water, cook the tagliatelle according to package instructions until al dente. Drain and reserve a cup of the pasta cooking water.
4. Sauté the Aromatics: In a large skillet over medium heat, heat the olive oil. Add the minced garlic and chopped onion, sautéing until translucent.
5. Add Tomatoes: Add the cherry tomatoes to the skillet, cooking until softened (about 5 minutes). Season with salt, pepper, and red chili flakes if using.
6. Create the Sauce: Stir in the heavy cream and tomato paste, mixing thoroughly until combined. Allow it to simmer for about 5-7 minutes to thicken slightly.
7. Add the Lobster: Gently fold in the chopped lobster meat, lemon zest, and lemon juice into the sauce, allowing it to heat through.
8. Combine Pasta and Sauce: Add the cooked tagliatelle to the skillet, tossing to coat the pasta evenly with the lobster sauce. If the sauce is too thick, add a bit of the reserved pasta water until the desired consistency is reached.
9. Check Seasoning: Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
10. Serve: Plate the Lobster Tagliatelle and garnish with fresh parsley and grated Parmesan cheese.

Following these steps will guide you to creating this incredible dish perfectly.